Spicy butternut squash and leek saute

Approx. 220 Calories per serving. Recipe makes 2 servings

One of the dishes that I actually used my oven to cook (before it scared me) was roasted butternut squash slices, sprayed with a bit of olive oil and coated with garlic, oregano, basil, and red pepper flakes. I usually would toss a couple of onions in too and get the nice roasted onion slices. It was delicious hot and also quite tasty cold, especially on a spinach salad. I was craving that, but not quite enough to test the scary oven. Instead, I adapted it to the stove (and used leeks instead of onions). It doesn't quite have the depth of flavor that the roasted squash had (or the yummy crispy edges), but it was still pretty tasty.

Ingredients

• 1 medium butternut squash (approx. 4 1/2 cups)
• 2 medium leeks (approx. 1 1/4 cup)
• 1/2 Tbs olive oil
• 1 clove garlic
• 1 tsp red pepper flakes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
  

Directions

1. Peel squash and cut into thin slices; microwave for approx. 3 minutes or until nearly tender.
2. Wash and slice leeks.
3. Grate garlic and add to oil in a skillet.
4. Heat and then add leeks and remaining spices.
5. Saute leeks until tender.
6. Add microwaved squash and toss with leeks to fully coat with oil and spices.
7. Serves 2 as a main dish or 4 as a side dish.